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REDUCTION OF AFLATOXINS AND MICROORGANISMS IN THE KOURA-KOURA PRODUCED IN BURKINA FASO WITH SPICES AND AROMATIC LEAVES

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Nutritional and Microbiological Quality of Peanut Cakes (koura-koura) Sold in the Markets and Streets of Ouagadougou and Kaya (Burkina Faso)

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Technological and microbiological characteristics of indigenous food produced in Gabon

Jean Ulrich Muandze-Nzambe, Richard Onanga, Jean Fabrice Yala, Namwin Siourimè Somda, Hama Cissé, Cheikna Zongo, Jacques Francois Mavoungou, Aly Savadogo

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The Oils Refining Process and Contaminants in Edible Oils: A Review

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